HJDS Travel Group

Tag: cooking

What Is An Otoshi-Buta And What Is It For?

by on Jul.10, 2014, under Japan

Japanese home cooking features a lot of simmered dishes (nimono). Naturally, every properly equipped Japanese kitchen must have this simple device to enhance the simmering process: the otoshi-buta.

You can think of the otoshi-buta as a snug sweater for your simmering foods. It is a circular lid that is placed on simmering food instead of over the pot. Using a lid in this way allows for less liquid to be used since the otoshi-buta helps to weigh down the ingredients. Since less liquid is used, less flavor will diffuse out of whatever you’re simmering and into the broth. It also holds all the ingredients in place and prevents them from jostling and breaking apart due to the boiling broth. Lastly, but perhaps most importantly, the otoshi-buta aids in even heating by preventing heat from escaping the broth.

Traditional otoshi-buta are made of wood. They must be soaked in water before use to prevent the nimono broth from seeping into the wood and contaminating other dishes. After use, they must be thoroughly scrubbed and left to dry before reuse. Modern otoshi-buta now also come in a variety of materials such as stainless steel and silicone, each with their own unique characteristics.

A makeshift otoshi-buta can also be made out of aluminum foil or cooking paper. The French call this a “chesimer”. There are certain situations, such as when simmering brittle vegetables, where a lighter otoshi-buta is more appropriate than a heavier one. The best part of using one of these impromptu otoshi-buta is that clean up is super simple: just toss it in the trash.

It’s quite incredible how much of a difference this simple device can make. Do yourself a favor and try one out for yourself. You’ll be a believer once you taste the improvement!

There is a reason why Tokyo has more Michelin stars than Paris; the Japanese kitchen is a fascinating product of centuries of culinary heritage. If you want to learn more about Japanese and other Asian cooking supplies, recipes, and techniques, check out my blog about Japanese kitchens at fareastcoastkitchen.com.

Related Blogs

    Leave a Comment :, , , , , , , , , more...

    How To Order Steak

    by on Mar.04, 2012, under Travel

    Raw: The steak is just not cooked at all. It is entirely rare and may possibly be a turn off to some people. Raw steak is usually utilized in dishes for example steak tartare.

    Blue rare: This really is a little more cooked than your raw steak. Blue rare steak is pan seared in order that the outside edges of the steak happen to be seared and sealed. The inside of this type of steak is a bit warm, but still seems raw and red, significantly like its cousin the rare steak.

    Rare: Rare steaks look as if they have been thoroughly cooked from an outside view. Whilst they look cooked on the outside, the inside of the steak are going to be red in color.

    Medium Rare: Medium rare steaks, like rare steaks appear as though they are completely cooked on the outside. The inside of a medium rare steak, however, can be a bit much more pink in color than that in the center of a rare steak. Medium rare steaks are usually a well-known choice, as they’re cooked well on the outside, and not also red on the inside.

    Medium: Medium steaks appear as if they are completely cooked on the outside. The inside of a medium steak is only slightly pink in color, and is more thoroughly cooked then a medium rare steak.

    Medium Well: Medium well steaks have the appearance of being cooked thoroughly on the outside edges from the steak. On the inside of a medium well cooked steak there is certainly totally no pink coloration at all. The pink has been literally cooked out from the meat, as well as the steak can possess a dry taste and feel.

    Well Done:Well done steaks are fully cooked. These are cooked as substantially as you could possibly cook a steak. They look thoroughly cooked on the outside as well as on the inside. These steaks are tough and dry and may be lacking inside the moisture and juiciness that is certainly typically attributed as a characteristic of a very good steak.

    For anyone who is ordering a steak it truly is advised which you take a look at this list of how you need to order your steak in order that you can make a superior determination of what kind of steak you might be interested in receiving. When consuming at one particular of numerous Long Island Steakhouses, it could be important to identified how you ought to order your steak so that you can make the very best selection. I hope you now know how you should order your steak.

    Jones Henderson is a hypoglycemic blogger who loves to eat steak. His favorite places to eat are at Long Island steakhouses

    Related Blogs

      Leave a Comment :, , , , , , , , , , , more...

      All About Tomatillos

      by on Nov.16, 2010, under Mexico

      You may have seen those small green or yellow fruits that look like tomatoes, only they have a papery husk on them. These are tomatillos, and they are often used in Mexican food. They turn yellow when ripe, but most recipes call for green tomatillos. Green fruit is easier to slice and has a tarter flavor. The husk is similar to the orange Chinese Lantern plant. They are actually related, though the fruit from the Lantern plant has no flavor.

      The flavor of a tomatillo is slightly acidic with just a dash of lemon taste. It is often used in salsa and other dishes to add a brightness to the flavor. They are related to tomatoes. They were grown by the Aztecs as long ago as 800 BC. They have been popular in Mexican and Latin American cuisines for generations. It grows wild in many Mexican fields, although the domesticated varieties you will see in the United States have very little difference between them.

      These tart fruits are also known as husk tomatoes or jamberries. They have a thickening substance in them similar to pectin that thickens salsas and sauces once they are cooled. The tomatillo is low in calories. It is also high in potassium, vitamins A and C, folic acid and calcium.

      Tomatillos have a solid place in Mexican food history. Try them yourself when you make your favorite Mexican recipes. For something different, add them to salad or any other raw veggie dish that could benefit from some tangy flavors.

      This little green fruit is simple to cook: remove the husk and wash the fruit. The skin is often a bit sticky, but this is normal. Chop them up and combine them with garlic, bell peppers, and onions in a tasty stir fry. Add them to other veggie dishes and see how you like it.

      As mentioned earlier, salsa verde would not be what it is without them. This green sauce is most frequently served over enchiladas, burritos and other dishes. To make the sauce, combine your tomatillos with garlic, onions, cilantro, salt, pepper, and chilies. Let them cook for a few minutes over low heat to blend flavors.

      Tomatillo jam is a wonderful recipe that is highlighted by a sprinkling of cinnamon and clove during the cooking process. Use it as a savory jam with meat and other dishes, like you would with mint jelly. You can also add them to sauces and glazes that are baked on meats. They can also be frozen whole until you are ready to use them.

      They are getting easier to find in many supermarkets. If yours does not stock them, try specialty markets or the farmer’s market. Pick out firm fruit with snug-fitting wrappers. The husks should be green or light brown. Keep them for up to a month in the fridge in a paper bag if you do not peel off the husks.

      While most of the tomatillos in the United States are grown in Texas and California, they can be grown almost anywhere. They do fine in any place you can grow tomatoes. It likes full sun and moist soil.

      Hosting Cinco de Mayo parties is a lot of fun. Decorate with traditional Mexican colors, twinkle lights, and tissue paper flowers. You can make a fiesta dinner party, or serve finger foods and let your guests try to break a piata.

      Related Blogs

      Leave a Comment :, , , , , , , , , , , , more...

      Behind HJDS Travel Group Blog

      My name is Harry Delgado and I am a full time Internet and Small Business developer and marketer. Over 30 years in the Computer systems development, programming, hardware installations and support. Currently making a living from blogs like HJDS Computer Services , HJDS Investment Group and HJDS BlogBiz. You can connect with me via social media sites at Facebook - LinkedIn - Twitter - YouTube.